Renee's Strawberry Rhubarb Pie

Renee's strawberry rhubarb pie recipe is made without tapioca — just strawberries, rhubarb, and cinnamon with a lattice crust for a winning combo.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 391 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1 teaspoon water
• 1 egg white
• 1 recipe pastry for a 9 inch double crust pie
• 1 tablespoon turbinado sugar (such as Sugar in the Raw®)
• 0.75 teaspoon ground cinnamon
• 1.25 cups white sugar
• 0.5 teaspoon lemon juice
• 2.5 cups diced rhubarb
• 2.5 cups sliced fresh strawberries

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Whisk cornstarch and 1 tablespoon of water together until combined. Stir in rhubarb, strawberries, sugar, vanilla extract, cinnamon, and lemon juice. Allow mixture to stand for 30 minutes.

Step 3

Arrange bottom crust into a 9-inch pie dish. Roll remaining crust into a 10-inch circle on a floured work surface. Cut into 1-inch wide strips; set aside.

Step 4

Stir filling; pour into the prepared pie dish. Moisten bottom crust rim with water. Lay two longest strips of remaining crust in a cross in middle of pie. Alternate horizontal and vertical strips, weaving as you go. Press strips down on crust rim to seal; trim excess. Beat egg white and 1 teaspoon water together in a small bowl; brush over lattice top. Sprinkle with turbinado sugar. Wrap aluminum foil strips around edges of pie.

Step 5

Bake in the preheated oven for 15 minutes; reduce heat to 375 degrees F (190 degrees C); bake until crust is golden and filling is bubbling, 40 to 45 more minutes. Remove aluminum foil for the last 10 minutes of baking time. Allow pie to cool completely before serving.